Prawn Creole Recipe
Cooking the holy trinity of onion, celery, and bell pepper down until soft builds a deep base flavor before the tomatoes go in, and the prawns are added at the very end so they poach gently in the sauce instead of turning rubbery.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 1 1/2 lb large shrimp (prawns), peeled and deveined
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup shrimp stock or chicken broth
- 1 1/2 tsp Creole or Cajun seasoning
- 1 leaf bay leaf
- 1 tsp hot sauce
- 2 stalks green onions, sliced, for garnish
- 3 cups cooked white rice, for serving
Nutrition per serving
- Calories
- 478
- Protein
- 22g
- Carbs
- 79g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Melt the butter in a large heavy pot or Dutch oven over medium heat.
- 2Add the onion, celery, and bell pepper (the holy trinity) and cook, stirring occasionally, for 8-10 minutes, until softened and the onion turns translucent.
- 3Add the garlic and cook for 30 seconds, until fragrant.
- 4Stir in the tomato paste and cook for 1 minute to deepen its color, then add the diced tomatoes with their juices, the stock, Creole seasoning, bay leaf, and hot sauce.
- 5Bring to a simmer, then reduce the heat to low and cook uncovered for 15-18 minutes, stirring occasionally, until the sauce has thickened and reduced by about a third.
- 6Season the sauce with salt and pepper to taste.
- 7Raise the heat to medium and add the shrimp to the sauce in a single layer.
- 8Cook for 4-6 minutes, stirring gently once or twice, until the shrimp are opaque and just cooked through, don't overcook or they'll turn tough.
- 9Remove the bay leaf, ladle the prawn creole over rice, and garnish with sliced green onions.
Tips & variations
- Use the shrimp shells to make a quick stock: simmer them in the cup of water called for in the broth for 10 minutes, then strain, for a deeper seafood flavor.
- For a spicier version, add a pinch of cayenne along with the Creole seasoning, or double the hot sauce.
- Andouille sausage, sliced and browned before the vegetables go in, is a common addition for a heartier version.
- Fresh tomatoes can replace canned: use about 2 pounds, peeled, seeded, and chopped, and simmer a few minutes longer to break them down.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of stock or water to loosen the sauce; avoid the microwave on high, which toughens the shrimp. This dish doesn't freeze well since the shrimp texture suffers after thawing.
Tips from the Tulo kitchen
- Buy shrimp already peeled and deveined to cut prep time significantly, especially if using frozen shrimp.
- Taste the sauce before adding the shrimp and adjust the seasoning then, it's much harder to fix once the shrimp are in and cooking fast.
FAQ
What's the difference between shrimp creole and shrimp etouffee?
Shrimp creole is a tomato-based sauce with the holy trinity of onion, celery, and bell pepper, while etouffee is built on a blond or brown roux and typically doesn't include tomatoes.
Can I use frozen shrimp?
Yes. Thaw them fully in the refrigerator or under cold running water and pat them dry before adding to the sauce so excess water doesn't dilute it.
What size shrimp works best?
Large or extra-large shrimp (26-30 or 21-25 count per pound) hold up well in the simmering sauce without overcooking as quickly as smaller shrimp.
Is prawn creole very spicy?
As written it has mild-to-moderate heat from the Creole seasoning and a small amount of hot sauce; both can be adjusted up or down to taste.
